Prep and cook time: Up to 30 mins
Serves: 8
Ingredients
pack of 8 trifle sponges or one Swiss roll, sliced
1 punnet of fresh strawberries
A wine glass of Cointreau
135g pack strawberry jelly
135g pack orange jelly
600mls boiling water
1.2 litres milk
6 tablespoons sugar
2 x 35g sachets of strawberry blancmange
450g can mandarin orange segments
30g custard powder (enough to make 600mls)
284ml carton double cream
A little grated chocolate
Method
On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over
the strawberries and drizzle with the Cointreau. Tear up the strawberry jelly
squares, put in a measuring jug and add 300mls of boiling water. Stir until
dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in
the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4
tablespoons of sugar and the sachets of blancmange and mix until dissolved.
Bring 600mls of milk to the boil and add to the blancmange mix.Stir and return to
the saucepan, stirring and whisking as you bring it back to the boil. Place the
blancmange back into the bowl and allow to cool back to blood temperature,
whisking occasionally. Pour over the previous layer of jelly. Allow the
blancmange layer to set properly in the fridge before scattering over the drained
mandarins. Make up the orange jelly in the same way as before. Allow it to cool
before pouring over the mandarins. Place back into the fridge and allow it to set.
Oncesetyoucanmakethecustardlayer,usingtheremainingmilk,sugarandthe
custard powder. Make this up as you did the blancmange, allow to cool and pour
over the orange jelly. Whip up the double cream until you get soft peaks. Spoon
and spread over the custard and grate over the chocolate. How about that?
Nutrition Info (per serving): 606 calories, 23 g fat.
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